Crispy Shredded Potatoes with Spanakopita Topping

Crispy Shredded Potatoes with Spanakopita Topping

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From: EatingWell Magazine, September 2019

Top crispy shredded potatoes with spinach pie filling for a satisfying easy weeknight dinner that's a mashup of a traditional Swiss rösti (potato pancake) and a Greek spanakopita. Buying preshredded frozen potatoes makes this healthy dinner recipe (or breakfast, lunch or brunch!) extra-easy to prepare.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound shredded frozen potatoes
  • ¼ teaspoon salt
  • ¼ cup chopped shallot
  • 1 (11 ounce) package baby spinach
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, grated
  • ¼ teaspoon ground pepper
  • ½ cup whole-milk ricotta cheese
  • 6 tablespoons crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potatoes and press gently into a single layer. Cook, undisturbed, until crispy on one side, about 12 minutes. Remove to a clean plate and flip. Add 1 tablespoon oil to the pan and transfer the potatoes back to the pan, uncooked-side down. Cook, undisturbed, until crispy on the other side, 10 to 12 minutes more. Sprinkle with salt.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
  3. Serve the spinach mixture on the potato rösti.

Nutrition information

  • Serving size: ¼ rösti & ½ cup spinach
  • Per serving: 295 calories; 16 g fat(5 g sat); 5 g fiber; 28 g carbohydrates; 9 g protein; 13 mcg folate; 22 mg cholesterol; 1 g sugars; 0 g added sugars; 5,284 IU vitamin A; 24 mg vitamin C; 234 mg calcium; 3 mg iron; 440 mg sodium; 90 mg potassium
  • Nutrition Bonus: Vitamin A (106% daily value), Vitamin C (40% dv), Calcium (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1½ starch, 1 medium-fat protein, 1 vegetable

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